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Lamb Shank Stew with Russet Potato Top Recipe

Lamb Shank Stew with Russet Potato Top

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Average Rating:

Total Reviews: 30

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  • on December 18, 2012

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    Molto delisioso!
    Very tender. And very easy. Definitely gonna make it again. And may be try beef stew that way too.

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  • on October 10, 2011

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    made this dish so many times and me and my husband loved it!

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  • on January 20, 2011

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    AMAZING!!!!! I make this so much, we always have shanks on hand. This is the most flavor, most tender, most amazing lamb shank recipe I have ever made. You feel good after eating this. The shank comes out like butter. Can I have some now?

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  • on August 02, 2010

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    this stew was the best i have had in a long time. simple, savory, deep flavored. the garlic enhanced potatoes were excellent and the barley just added to the whole dish

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  • on March 30, 2010

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    Thanks, reviewers! We love lamb shanks and always enjoy trying a new recipe. Based on comments and my own experience, I made some adjustments and finished with a stew we were very pleased with. Diced turnip and rutabaga was substituted for the barley, and the russets were cut into thick slices and lightly brushed with a 50/50 blend of olive oil and butter, garlic and parsley. Potatoes were done on time and stew was not at all heavy on fat. The lamb shanks used were large and lean. Lovely sauce, following Tyler's instructions.

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  • on March 19, 2010

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    Okay, I am sad. I thought this was going to be an easy, yummy recipe. It is easy, but now I know why it was easy: it tastes like nothing. There is no flavor to this recipe. I am not sure why people had to add more liquid to compensate for the barley but I can tell you JUST LEAVE OUT THE BARLEY. Like mushy oatmeal with wine. When we reheated it (we didn't eat it straight out of the oven, we decided to add tomato paste and it very much helped. Without it, it was like mucky nothing. The potato topper is also a bad idea.... when the fat floats to the top its hard to get the fat off because all the potatoes either soak it up or make it impossible to spoon off the fat. Oh, and you in no way need to put a stick of butter on the potatoes at the end! A bad dinner and a heart attack?! So disappointed.

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  • on January 02, 2010

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    Well Tyler.....you have done much better than this one. Too much fat/oils/butter and way too little on taste (even for peasant food. Too much barley for the amount of liquid prescribed. (1/2 the amount would have been sufficient. I love wine as much as the next guy but due to the lack of other supporting flavors, I felt like I was eating greasy barley "oatmeal" soaked in wine. The potato topper was a flopper. I cooked it 20 minutes longers than the recipe stated and the potatoes were still way under done. The good news is....all three of my dogs enjoyed this dish, and had they possesed opposable thumbs, I'm quite possitive that Bear, Buster, and Bailey would have rated this dish 5 stars.

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  • on November 22, 2009

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    Tyler... Thanks so much for this recipe.... It came out wonderful.. My Husband raved about it and I totally added this as a keeper!!!!!! I read the comments, I altered just a little. When cutting up the garlic I added 2 more cloves and made slivers and stuffed slivers in the lamb shanks prior to braising. After braising and added veggies, and stock, wine... I just added a little more wine and beef stock, and just added 3/4 cup of barley instead of the full cup. And because some folks said it was fatty... I cut as much fat off the shanks as I could. Really Perfect!!!! Thanks so much.

    Deb in NJ

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  • on November 17, 2009

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    After reading the comments on this recipe I decided to try it....WOW what a great dish. My husband loves lamb shanks so he was the official taster he gave it a 10....loved it so did my dinner guest. several people went home and made it the following week...everyone called to say it was a great success...I did use slightly less barley but everything else was the same. I had very little grease and my potatoes were roasted perfectly. Tyler this is a winner..thanks

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  • on September 09, 2009

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    I took a risk and made this for my husband and some friends for opening football night, and it was a total hit! It is warm, hearty and filling. Everything you need for a cool fall night. I served it with a bottle of Shiraz and some fresh crispy bread for dipping. As far as other people's concerns about the oil slick, I really didn't have that issue. However, I lightly seared the potatoes and basted them with the garlic/butter sauce before I put them on top of the stew. Then once on the stew, I just very lightly basted them at the end. So to avoid this problem go light on the olive oil and don't baste the potatoes till the end, and still lightly. THe flavor will still be there: Also, I downgraded the barley to 3/4 cup instead of a full cup, and it worked out perfectly. Thanks Tyler! We'll be having this for many years to come, and it was great being the kitchen rockstar for the night:

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